+Tea
Pu'er tea is strong and intense. It often tastes earthy and tart. Pu’er are the best-known of the dark teas.
How Pu'er is made
Processing begins like green tea: the leaves are heated, shaped and dried. Pu'er is subdivided in Sheng and Shu:
- Sheng Cha (raw tea), once dried, is softened by steam and pressed into cakes. Over years it develops its typical earthy flavour.
- Shu Cha (ripe tea) is fermented over several months in order to somewhat resemble in a relatively short time the taste that Sheng Cha develops over decades of aging.
Yiwu 2019
5.00 € 5.00 €
A small tea plantation nestled on the slopes of a Yiwu mountain in Xishuangbanna grants us...
Yiwu 2014
8.00 € 8.00 €
The city of Yiwu was once the distribution centre for tea from the Six Famous...
Bingdao 2013
6.50 € 6.50 €
Light and playful, this Gushu rewards careful steepings with a bouquet of fruit aromas before a background...
Mengsong Sheng 2015
1.50 € 1.50 €
Characteristic raw Pu'er (sheng pu) from Xishuangbanna, arguably the most important region within Yunnan for Pu’er. A good choice...
